Pisco Sour Sangria

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Total Time
24hrs
Prep
24 hrs
Cook
0 mins

Refreshing and perfect for summer.

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Ingredients

Nutrition
  • 750 ml bottle wine, sauvignon blanc
  • 354.88 ml pisco brandy
  • 236.59 ml orange juice
  • 118.29 ml lemon lime syrup (recipe below)
  • 1 granny smith apple, cored, halved and thinly sliced
  • 1 orange, halved and thinly sliced
  • 1 lime, thinly sliced
  • 1 lemon, thinly sliced
  • 1 small bunch mint
  • For the lemon-lime syrup

  • 236.59 ml sugar
  • 177.44 ml water
  • 2 thin slices limes
  • 2 thin slices lemons

Directions

  1. For the syrup, combine sugar and water in a saucepan. Boil and cook until sugar completely dissolves. Add lime and lemon. Let cool. Chill for 1 hour and remove fruit. Keep refrigerated for up to 1 month.
  2. Mix together all ingredients in a pitcher, cover, and refrigerate for 4-24 hours.